Pickled Sausage and Jalapeños

Pickled sausage and jalapeños are a perfect zesty, spicy snack that adds a punch of flavor to any gathering or meal. Whether you’re enjoying them on their own, as part of a charcuterie board, or adding them to a salad, this simple recipe delivers heat and tang in every bite. The smoky richness of the sausage complements the sharp heat of the jalapeños, while the pickling brine enhances all the flavors. Easy to make and store, this recipe is a must-try for anyone who enjoys bold flavors.

Ingredients

To prepare this flavorful snack, you’ll need the following ingredients:

  • 1 pound smoked sausage, sliced
    A hearty, flavorful smoked sausage works best for this recipe. You can use any kind of smoked sausage, but Kielbasa, Andouille, or traditional smoked pork sausage offer rich, smoky flavors that pair perfectly with the spicy brine.
  • 3-4 jalapeños, sliced
    Jalapeños provide the heat in this recipe. You can adjust the number depending on how spicy you want the final product to be. Removing the seeds will give a milder result, while keeping them will add extra heat.
  • 1 cup white vinegar
    Vinegar is essential in the pickling process, giving the dish its tangy flavor while also helping preserve the ingredients.
  • 1 cup water
    Water dilutes the vinegar, ensuring the brine isn’t too harsh.
  • 2 cloves garlic, minced
    Garlic adds a rich, aromatic layer to the brine, deepening the overall flavor.
  • 2 tablespoons sugar
    The sugar balances the acidity of the vinegar and the heat from the jalapeños, making the flavor more rounded.
  • 1 tablespoon salt
    Salt is important for seasoning and helps the ingredients absorb the brine more efficiently.
  • 1 teaspoon black peppercorns
    Peppercorns add a subtle, earthy spice to the pickling liquid.
  • 1 teaspoon mustard seeds
    Mustard seeds provide an additional layer of sharp, slightly bitter flavor that enhances the tanginess of the vinegar.
  • 1 teaspoon crushed red pepper flakes
    For those who love heat, the red pepper flakes add an extra kick of spiciness to the pickled mixture.

Instructions

Follow these simple steps to create a delicious batch of pickled sausage and jalapeños.

Step 1: Prepare the Brine

In a medium saucepan, combine the white vinegar, water, minced garlic, sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.

Step 2: Simmer the Sausage and Jalapeños

Once the brine has reached a boil, add the sliced smoked sausage and jalapeños to the pan. Reduce the heat to low and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

Step 3: Cool the Mixture

After simmering, remove the saucepan from heat and let the pickling mixture cool to room temperature. Cooling helps the flavors settle and prevents the sausage from becoming too soft.

Step 4: Transfer to a Jar

Once the mixture has cooled, transfer the sausage and jalapeños along with the pickling liquid into a clean Mason jar or airtight container. Make sure the sausage and jalapeños are fully submerged in the brine.

Step 5: Seal and Refrigerate

Seal the jar or container tightly and refrigerate for at least 24 hours before serving. This marinating time allows the flavors to fully develop. For best results, let the mixture pickle for 2-3 days before serving.

Serving & Storage

Serving Suggestions:

Pickled sausage and jalapeños can be served as a snack on their own, or as part of a larger meal. Here are some ideas for how to enjoy them:

  • Charcuterie Board: Add pickled sausage and jalapeños to a charcuterie board alongside cheeses, crackers, and other pickles for a flavorful, spicy contrast.
  • Tacos: Use them as a topping in tacos for a spicy, tangy twist.
  • Salads: Chop them up and toss into a salad for a zesty kick.
  • Sandwiches: Add to sandwiches for a burst of flavor and spice.

Storage Tips:

  • Refrigeration: Store the pickled sausage and jalapeños in the refrigerator. They will last up to 2 weeks if kept properly submerged in the brine and sealed in an airtight container.
  • Submersion: Always ensure the sausage and jalapeños stay fully submerged in the brine to prevent spoilage.

Variations

You can adjust this recipe to suit your taste preferences or experiment with different flavors:

1. Adjust the Heat Level

  • If you prefer a milder flavor, remove the seeds from the jalapeños or reduce the amount of crushed red pepper flakes.
  • For more heat, add extra jalapeños or even a few slices of habanero or serrano peppers.

2. Change the Sausage

  • Try using different types of sausage to create unique flavor combinations. Andouille, Chorizo, or even a hot Italian sausage will bring their distinct tastes to the pickling process.

3. Add Fresh Herbs

  • Adding fresh herbs like thyme or dill to the brine will give your pickled sausage and jalapeños a more complex flavor profile.

4. Experiment with Vinegars

  • Swap white vinegar for apple cider vinegar to add a slightly sweeter and fruitier depth to the brine. Alternatively, try red wine vinegar for a tangier, more intense flavor.

FAQ

Can I reuse the brine for another batch of pickled sausage?

Yes, you can reuse the brine for a second batch, but keep in mind that the flavor may not be as strong as the first time. Make sure to reheat the brine before using it again and add additional spices as needed.

How long do pickled sausage and jalapeños last?

Properly stored in the refrigerator, they can last for up to 2 weeks. Ensure that they remain fully submerged in the brine to maintain freshness.

Can I use other types of peppers instead of jalapeños?

Absolutely! You can substitute jalapeños with other peppers like serranos, banana peppers, or even bell peppers for a milder option.

Can I pickle raw sausage?

It’s recommended to use cooked or smoked sausage in this recipe. Raw sausage may not pickle properly and could pose a food safety risk.

Conclusion

Pickled sausage and jalapeños are a bold, tangy snack that brings together the smoky richness of sausage with the fiery heat of jalapeños. This recipe is simple to prepare, versatile in its uses, and perfect for those who love a kick of spice in their dishes. Whether you’re adding them to tacos, sandwiches, or enjoying them straight from the jar, pickled sausage and jalapeños will quickly become a go-to favorite in your kitchen.

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PICKLED SAUSAGE

Pickled Sausage and Jalapeños


  • Author: Isabella Roberts
  • Total Time: 20 minutes

Description

A zesty and spicy pickled snack perfect for any gathering


Ingredients

Scale

1 pound smoked sausage, sliced

34 jalapeños, sliced

1 cup white vinegar

1 cup water

2 cloves garlic, minced

2 tablespoons sugar

1 tablespoon salt

1 teaspoon black peppercorns

1 teaspoon mustard seeds

1 teaspoon crushed red pepper flakes


Instructions

In a medium saucepan, combine the white vinegar, water, minced garlic, sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Bring to a boil over medium heat.

Add the sliced sausage and jalapeños to the boiling liquid. Reduce the heat and let it simmer for 5 minutes.

Remove from heat and let the mixture cool to room temperature.

Transfer the pickled sausage and jalapeños along with the pickling liquid into a clean container or Mason jar.

Seal the container or jar and refrigerate for at least 24 hours to allow the flavors to develop before serving.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

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